Raspberry-Buttermilk Sherbet

DIRECTIONS

• Process the raspberries in a food processor or blender until smooth (stop to scrape down sides if needed).
• Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding the solids.
• Add sugar, buttermilk, and vanilla to the raspberry mixture; stir until blended.
• Pour raspberry mixture into the freezer container of a 4-quart ice cream maker and freeze according to the manufacturer's instructions.
• Garnish each serving with a fresh mint sprig and fresh raspberries.
• Blueberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blueberries for raspberries; proceed with recipe as directed; garnish with blueberries and lemon rind strips.
• Blackberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blackberries for raspberries; proceed with recipe as directed; garnish with fresh blackberries and lemon rind strips.